COOKIES on the DR. OETKER website

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Cranberry Almond Cookies

These delicious cookies are flavoured with Dr. Oetker Moroccan Almond Extract, a perfect treat!

16 servings

Easy 20 Minutes



For the recipe  Cranberry Almond Cookies

For the Biscuits:

100 g Butter (4 oz) Softened
100 g Light Brown Sugar (4 oz)
30 ml Honey (2 tbsp) well flavoured
Egg Yolk x 1
175 g Plain Flour (6 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
50 g Oats (2 oz)
75 g Dried Cranberries (3 oz)
3 ml Dr. Oetker Moroccan Almond Extract (2-3 drops)




Cranberry Almond Cookies

Preheat the oven to Gas 180°C (160°C Fan, Gas Mark 4). Line 2 large baking sheets with baking parchment.


Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.


Sieve over the plain flour and Baking Powder and stir in along with the oats, cranberries and Almond Extract.


Divide into 16 walnut-sized pieces and roll each into a ball. Space about 7cm (3 inch) apart on the prepared baking sheets and bake for about 10 minutes until just firm and lightly golden. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

1 serving = 35g

Nutritional Information for the recipe Cranberry Almond Cookies

Per Serving Per 100 g / ml
Energy 632kJ
Fat 6.23g 17.81g
Carbohydrate 0g 0g
Protein 1.69g 4.82g